7 Fall Salad Recipes You're About To Be Obsessed With

Fast casual chefs around the country are cooking up some of the most innovative salads around. Whether they're mixing in seasonal ingredients from local farmers' markets, like apples and pears, or adding innovative flavor profiles by using persimmons and pomegranate seeds, there's no reason why fall can't be the best time to make salad your go-to main course.

Read on as 7 chefs share their favorite salad recipes, all of which you can DIY at home.

1. START by preparing the Quinoa taboulé. In a medium bowl, mix the cooked quinoa, beet, parsley, mint and currants. Add the lemon juice, olive oil, salt and pepper until fully incorporated.2. PLACE the arugula and chickpeas in a mixing bowl and drizzle with olive oil and lemon juice. Season with salt and pepper, toss and pile in the center of two plates.3. MEASURE 1 cup of Quinoa Taboulé for each serving and place loosely on top of the greens. Garnish with sliced avocado and lemon wedges.

1. TOSS the arugula, blackberries, pickled vegetables, pecans, and store bought balsamic vinaigrette dressing together in a large mixing bowl until everything is evenly coated in the dressing. Portion the salad into serving bowls.2. RINSE basil under cold water to wash, then shake off the excess water, pluck, and discard the stems. Tear the leaves by hand to break open and release its aroma. Dot the salad with the torn basil leaves and goat cheese.

1. TO MAKE THE DRESSING: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking. Set aside. 2. TOSS the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes. Roast the squash and Brussels sprouts using the same technique as the cauliflower. Allow the vegetables to cook to room temperature, then combine them in a large bowl with the beans and dried fruits. 3. TOSS the dressing to evenly coat the salad. Salad will keep marinating for up to two days in the fridge.

1. BRING the wheatberries, water, and ¼ teaspoon of the salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low, cover the pan, and cook the wheatberries until they're tender yet chewy, 20 to 25 minutes. Remove the pan from the heat, drain off the excess water, and let the berries cool uncovered. 2. MEANWHILE, dust the turkey with the poultry seasoning, pepper, and remaining ¼ teaspoon of salt. Heat a large heavy skillet on medium-high. Coat the turkey all over with cooking spray and sear it in the hot skillet until it's browned and the juices run clear (165ºF internal temperature), 6 to 8 minutes per side. 3. POUR the vinaigrette into a large bowl that will hold the turkey. Immediately transfer the hot turkey to the bowl and toss it in the dressing. Let the meat cool in the vinaigrette for 5 minutes. Remove it to a cutting board, slice it on a slight diagonal, and return the pieces to the bowl. Toss them in the dressing and remove the coated turkey to a plate. 4. ADD the romaine, greens, and apple slices to the bowl, tossing to coat. Remove the salad to a platter or plates. Arrange the sliced turkey over the top and garnish with the wheatberries, pistachios, raisins, apricots, cranberries, and cheese.

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